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MY GRANDMA'S HERB-ROASTED POTATOES

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Serves: 4-6

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  • Vegetarian
What does this mean?

I cook these a lot as they're so flavoursome, also because the fond memories I have of walking into my grandmother's home and being welcomed by a big warm 'hug' of herbs. Easy, straightforward and so tasty! Red potatoes make a colourful dish, but new potatoes are fine too. In fact, any will do, just be generous with the herbs. Lovely with a dollop of soured cream on their own, or as an accompaniment to pretty much anything.

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Ingredients

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  • 1.5 kilograms red potatoes
  • 1 large onion (I often don't even bother though)
  • 3 tablespoons olive oil (generous tablespoons - or more)
  • 2 tablespoons melted butter
  • 3 cloves garlic (chopped)
  • salt
  • pepper
  • 1 handful fresh rosemary (a large handful, chopped then mixed with other herbs)
  • 1 handful fresh chives (a large handful, chopped then mixed with other herbs)
  • 1 handful fresh parsley (a large handful, chopped then mixed with other herbs)
  • 1 handful fresh thyme (a large handful, chopped then mixed with other herbs)

Method

  1. Pre-heat the oven to 230 ºC/450 ºF/ Gas 8
  2. Wash potatoes (don't peel), then chop to 3cm cubes
  3. Peel & roughly chop onion (if using)
  4. Par-boil the spuds for 10 mins until al dente, not too soft. Drain spuds then arrange the potato cubes & chopped onion in the prepared baking dish.
  5. Combine the olive oil, melted butter, garlic, salt & pepper in a small bowl. Drizzle over the potatoes (and onion) in the baking dish.Toss well to combine.
  6. Bake in oven for 30 mins, stir & bake 10 mins more.
  7. Add the chopped fresh herbs. Toss well. Continue baking for a further 10-15 mins or until vegetables are tender & brown.
  8. Transfer the potatoes (and onion) to a large serving bowl. Enjoy!

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